I have a few recipes I like to make which call for fresh cilantro, but when I buy it at the store it's usually in large bunches and I have a ton left over. What's a good use for the leftovers?
Use it to make pesto, super easy and you can use the pesto when ever you need cilantro flavor in a dish. You just need a food processor or even a blender, place the herbs inside and blend while slowly pouring oil into the mix. I normally make mine two handfuls of herbs to a cup and half of oil but you might need to play with the ratio to get a mix that tastes good to you. I also try to use canola oil instead of olive as I find I don't always want to add those olive flavors to whatever Mexican dish I happen to be cooking. The pesto also freezes great so it's great to bust out duing the winter.
Anything Thai. There's a particularly fun Thai green curry that you make with fresh Cilantro (though I daresay we call it coriander over here), lots of garlic, some hot green peppers, and about 6 different spices. I don't have the recipe on hand, but Google is your friend. If you're making this, add the flesh of a fresh mango, it's incredible.
Anything middle-Eastern. A taboule salad will do you good service in using up coriander leaves, though it takes spearmint and parsley too.
Chimichurri sauce: Good on chicken, pork, shrimp, beef. Usually about 3 cups of loosely packed leaves, a combination of cilantro, parsley, and basil. Add garlic, 1/4 cup red wine vinegar, 1/2 cup olive oil, salt and pepper to taste. Put it all in a food processor.
Cilantro is also great in homemade hummus! Use lime juice instead of lemon, add some cayenne pepper if you like it spicy.
How about a chutney? As far as Indian food in the US goes, one of the two common chutneys is a green one chock full of cilantro (the other is tamarind). I've only made it once, and I can't remember the recipe, but googling for green chutney, cilantro chutney, or hari chutney results in quite a lot of hits.
It's a sort of chutney/sauce of Hispanic origin that's (more or less) a paste made from onion, peppers, oil, salt and lots of cilantro. I've had it made with some lime in too. It's used more as an ingredient (like for making green rice) than as a condiment, but I can vouch for it being kind of nice served over something like a nice hot grilled chicken breast.
Umm... what isn't a good use for fresh cilantro? Anything Mexican, anything Asian, or soups might be a good start. My wife always uses it in her 'taco cassarole', stir-fry, and in black bean soup, for some examples.
But just give it a try. As long as the dish isn't overly sweet, you can hardly go wrong with cilantro.